Paleo Cauliflower Purée with a Secret

Paleo Cauliflower Purée with a Secret

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Bring a large pot of water to a rapid boil.

Step 2

Meanwhile, peel 1 medium red sweet potato and cut into 1” cubes. Also, rinse the cauliflower, remove the large stem at the bottom and cut the head into smaller florets. Do not discard the inner core. Instead, cut it up into small chunks.

Step 3

When water reaches a boil, season the water with 2 teaspoons of salt and add in your sweet potato. Cook the potato until you can easily pierce the largest part of the cube with a fork.

Step 4

Remove the potato from the pot, but do not pour out the liquid, and set aside in a food processor or large bowl.

Step 5

To this same pot, with the same water that you cooked your potato in, add in the entire head of cauliflower, including the inner core, which you have cut up into chunks.

Step 6

Boil the cauliflower until very tender.

Step 7

Strain the cauliflower from the liquid and add it to the sweet potato in your food processor or bowl. If using a food processor, blitz the vegetables until they become a smooth puree. Or, if using a bowl, mash the vegetables by hand until they form a smooth puree. Note that your puree will be chunkier if you mash it by hand.

Step 8

When the desired texture is reached, stir in 2 cloves of grated garlic (add more or less depending on your garlic tolerance) and 1/8 cup finely chopped fresh chives. At this point you want to taste the puree for seasoning, adding salt or pepper to taste.

Step 9

Spoon into a serving bowl, run a spatula or wooden spoon along the top of the puree to create a swirl-design, garnish with freshly grated nutmeg (a little goes a long way!) a splash of extra-virgin olive oil into the grooves and a bit more fresh chives scattered over top.

Step 10

ENJOY!!!

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